Friday, December 28, 2012

Happy Light Year!

Light Oatmeal Chocolate Chip Cookies
Raise your hand if you started this year – every year? – with a resolution to cut calories. Keep your hand up if you’re already finding that resolution just a little bit hard to keep. Yes, we see a lot of hands. But don’t worry—you’re not alone. We’re all hard-wired to enjoy sweetness; and sweet treats, in moderation, aren’t a bad thing. The challenge is that “moderation” part, right?

Well, we have good news! Our newest product, C&H® Light Sugar & Stevia Blend, makes it easy to cut calories without sacrificing sweet taste. The secret: a special blend of pure cane granulated sugar plus stevia and natural flavorings. We love it for all kinds of cooking and baking, and we know you will, too.

In the News

Food Bloggers ♥ C&H® Light!

C&H Light
We’re not the only ones excited about our new C&H® Light Sugar & Stevia blend (see main story). The food-blogging community is also enthusiastic about this natural, reduced-calorie alternative to pure sugar!

As part of the product launch, we invited 50 bloggers to use C&H® Light in a new or old recipe. They responded with creativity and gusto—and generously permitted us to share their results. Here are two of their stories.

Baker's Profile

Lisa Basini

Lisa Basini
Baking’s as much a science as an art, which is why creating recipes for baked goods can be so challenging. A quarter-teaspoon of baking soda or a half-teaspoon? Fifty minutes at 350° or 40 minutes at 375°?

Fortunately for us at C&H® Sugar (and our sister company Domino® Sugar), we don’t have to guess—and neither do you. That’s because Lisa Basini, our talented recipe developer and tester, makes sure the recipes in our online recipe database will work as well in your kitchen as they do in ours.

Tuesday, October 9, 2012

Apple Pie and Beyond

Autumn's our favorite season for many reasons: perfect weather, football games, holidays, and—at the top of the list—an abundance of newly harvested apples. In many rural areas, orchard owners invite visitors to pick their own fruit; at city markets, local and "heirloom" apples such as Cortland, Gravenstein, and Baldwin join popular varieties like Delicious and Granny Smith.

We love biting into a fresh, crunchy apple as much as the next person, but the apple bounty is also an irresistible call to the stovetop and oven. Join us as we explore the many ways to enjoy apples, from breakfast to late-night snacks, from Halloween through New Year's Eve.

Baker's Profile

Kate Bolton

Kate Bolton

"The first cocktail I tried to create had avocado in it," says Kate Bolton, the mixologist and bar manager at San Francisco's Maven restaurant. "I blended it with cilantro, vodka, and some lime. It was pretty thick," she says with a smile, "but it tasted good!"

In the News

Holiday Connections

Holiday Connections
We're celebrating lots of fun new ways to get together for the holidays—online, with friends and family, and with our communities. Won't you join us?

Wednesday, August 1, 2012

Good to Go

Agave Sangria

Summertime means more time outdoors and on the road. But that doesn't mean leaving your favorite homemade treats at home. As the weather warms up, we're ready to roll with no-fail recipes and tips for potlucks, picnics, car trips, and summer bake sales. For more advice about roadworthy cooking and baking, read our Baker's Profile of Mary Wilcox, "professional vagabond" extraordinaire!

Baker's Profile

Mary Wilcox

Mary Wilcox

For most people, a love of travel and a love of baking might be mutually exclusive. But not for Mary Wilcox. Since 2000, she and her husband, George, have been "professional vagabonds"—that's what it says on their business cards—who crisscross North America year-round in a 36-foot 1998 Alpine motor coach with nearly 155,000 miles on the odometer. The RV is spacious and comfortable, but that's not why Mary chose it. Her reason: "It has the best kitchen we have ever seen in a motor home."

In the News

How Bake Sales End Hunger

Great American Bake Sale
Over the years, as proud partners of Share Our Strength's Great American Bake Sale (GABS) and No Kid Hungry programs, we've profiled bake-sale participants, celebrated success stories, and shared our readers' creative ideas. This year we look at Share Our Strength from a different angle: After the bake sales are finished and the receipts tallied, where does the money go? How do the funds help end childhood hunger?
Here are two answers, one from a coastal California town and the other from New York City.

Sunday, April 1, 2012

Decorate That Cake!

Dotted Swiss and Rose Garden Glamour Bonnet

Look what's just around the corner: Mother's Day, Father's Day, graduations, wedding showers, anniversaries. Nothing turns those occasions into celebrations like a beautifully decorated cake. And nothing says "extra special" like a cake you baked and decorated yourself. Too difficult for all but professionally trained bakers, you say? Not at all! Our cake-decorating consultants are here to show you how you can create gorgeously decorated cakes for any occasion with some simple equipment, ingredients, and techniques.

Baker's Profile

Rebecca Sutterby

Rebecca Sutterby

During a three-and-a-half-hour drive south of Kansas City to deliver a wedding cake last summer, master cake artist Rebecca Sutterby watched her car’s outside temperature gauge rise to 106 degrees. “I had the air conditioning turned on all the way and I was bundled up in three jackets,” she says. “I was so worried the cake was going to fall apart!” Luckily, only small repairs were required when she delivered the cake to its happy recipients.

In the News

Sweet Competition

Kerry Vincent
We were a little intimidated when we called Kerry Vincent to talk about cake design and baking competitions. After all, she’s had a reputation as the “mean judge” on “Food Network Challenge” since 2002: sharp-tongued, unsmiling, capable of reducing a contestant to tears. She’s a towering figure in cake design: an inventor of several cake-decorating techniques (including one that’s named for her: Vincent marquetry), an internationally honored expert in sugar art and cake design, and the co-founder of two important competitions, the Oklahoma State Sugar Art Show and the Grand National Wedding Cake Competition. To top it all off, she’s a member of the Dessert Professional Hall of Fame and the International Cake Exploration Societé Hall of Fame.

Wednesday, February 1, 2012

The Charms of Caramel

Caramel Sauce

Sugar is sweet—and that’s why we love it! But add heat to our favorite substance and it transforms from simply sweet to magically complex—an irresistible blend of tart, bitter, buttery, fruity, nutty, toasty, and aromatic that can be summed up in a single word: caramel.

A single word, yes—but it may refer to many different products, from pourable sauces to chewy candies to crisp toppings. What they all share is the sugar-plus-heat formula. And from there, things get interesting… and appetizing!

Baker’s Profile

Mitchell Hughes

Mitchell Hughes’s path to a successful culinary career had an unconventional start and a romantic turning point. A native of San Francisco, he worked for 14 years as an immunology technician for a medical laboratory in Southern California—not the usual preparation for a creator of spectacular desserts. Then came a vacation in Paris with his partner, which opened Mitchell’s eyes to a different kind of science: the science of baking. When the vacation was over, he traded his lab coat for a baker’s smock and chef’s hat at the California Culinary Academy in San Francisco.

In the News

2012 Baking Trends

Lemon Sunshine Cookie Pops
Many of the most important culinary trends begin in restaurant kitchens, where chefs continually invent unexpected flavor combinations and unique presentations. Not surprisingly, their ingenuity and inspiration will continue to influence consumer baking trends in 2012.